Pozole Soup Recipe

Pozole is traditionally made using hominy, a type of maize that’s common in Latin America. We couldn’t lay our hands on any so we made our own version using chickpeas instead, along with our chipotle chilli paste. Although they can’t really be compared to hominy, they gave the dish a delicious bite. Feel free to try this with either, depending on what you can get hold of. Pozole is also often made with pork, but we went with beef, specifically oxtail to make what is essentially a really rich beef stew. So this is very loosely based on pozole but incredibly tasty nonetheless.

Cook until softenedAdd everything to a slow cookerAdd enough water to cover the meatCook on low for about three hours (or until meat is falling off bones)Use sieve to remove vegetables (discard bay leaves)Blend vegetables until smooth and return to liquidRemove meat and pick from bones and return to stew (discard bones)Drain chickpeas and addServe with shredded cabbage, sliced radish, lime wedges and fresh coriander